Pumpkin Hummus

Combine garbanzos, pumpkin purée, tahini, lemon juice, cumin and salt in a food processor, and process until creamy and smooth.

Transfer to a bowl, cover and refrigerate for at least 1 hour and up to 5 days. Garnish with pumpkin seeds.

For a fun Halloween-inspired serving idea, remove pumpkin seeds from the ingredients and add 1 small piece celery stalk and celery leaf.

Line a small bowl with plastic wrap and pack in hummus, smoothing top.

Refrigerate until chilled, at least 2 hours and up to 5 days.

To serve, invert bowl with hummus onto a larger serving dish and slowly pull the bowl and plastic wrap away, leaving a half dome of hummus.

Arrange small celery piece and celery leaf in center to serve as pumpkin stem. Use a toothpick to create lines down “pumpkin.”